Easy Pumpkin Pie Bars

Preheat oven to 177°C (350°F). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides. Set aside.

Add 180 g of graham cracker crumbs and 62 g of chopped pecans to the Thermomix bowl. Process 10 sec/speed 7 until finely crumbled. Scrape down the sides of the bowl.

Add 25 g of granulated sugar and 71 g of melted unsalted butter to the bowl. Mix 10 sec/speed 4 until combined.

Press the crust mixture tightly into the bottom and up the sides of the prepared baking pan. Pre-bake the crust in the oven for 15 minutes.

Cool the crust for at least 15 minutes while preparing the filling.

Without cleaning the bowl, add 425 g of pure pumpkin, 200 g of brown sugar, 2 large eggs, 360 g of heavy cream, 1 teaspoon of pure vanilla extract, 1 Tablespoon of cornstarch, 1 1/2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1/4 teaspoon of salt, and 1/8 teaspoon of fresh ground pepper to the Thermomix bowl. Mix 30 sec/speed 5 until smooth.

Pour the filling into the pre-baked crust.

Bake in the preheated oven for 40-50 minutes, or until the center is no longer jiggly. Remove from the oven and allow to cool completely on a wire rack.

Once cool, cover the pan and refrigerate for at least 1 hour and up to 3 days.

Remove the chilled bars from the pan using the parchment paper overhang and cut into squares. Serve chilled.

Top with whipped cream and chopped pecans, if desired.

Cover and store any leftovers in the refrigerator for up to 1 week.